Step 1

Place the chunks of roast in a 6-8 quart slow cooker.

Step 2

Add all of the remaining ingredients minus the bay leaves to a blender. Blend until smooth.

Step 3

Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.

Step 4

Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with cilantro, queso fresca, tomatoes, and a squeeze of lime.